Vegan Rainbow Tacos

With Maple BBQ Sauce & Chimichurri


A wise person once said that a balanced diet is a taco in each hand. Or maybe it was a meme… Whatever the case, we think it’s a good idea! Especially when it comes to vegan rainbow tacos! This dish is perfect for entertaining, or to feed the tribe at dinner time.

The Maple BBQ sauce is so quick to make (this recipe makes a good amount and freezes really well), coupled perfectly with the zingy chimichurri that brings it all to life! Eating a rainbow of veggies is optimum to get a vast range of nutrients into your diet, and when you put them in tacos, then you’re totally winning at life.



10 mini soft wholemeal tacos

1 large sweet potato - cut into chips

1 cauliflower cut into 1 cm thick floret steaks

¼ purple cabbage finely shredded

1 avocado, halved and sliced

2 whole corn cobs

⅓ cup pink sauerkraut

Olive oil

1 tsp ground cumin

1 cup of parsley leaves - finely chopped

1 cup of coriander leaves - finely chopped

2 garlic cloves - minced

Juice and zest of one lime

2 tbsp of smoked paprika

½ cup pickled Jalapeños - chopped

1 cup of tomato paste

1 tsp onion powder

1.5 tsp garlic powder

2 tsp pepper

¼ cup apple cider vinegar

2 tbsp worcestershire sauce

1 tsp mustard powder

¼ cup Pepitas

2 tbsp water

7 tbsp Maple Syrup (just under ½ cup)

2 tbsp + a pinch Himalayan Crystal Salt


1 tbsp Vegetable Broth Garden Veggie



1. Preheat oven to 200°C. Place the sweet potato on a baking tray, drizzle with oil, ground cumin, veggie broth and a sprinkle of salt. Roast for 30 minutes or until golden. Remove the tray and dust the roasted sweet potato chips with a pinch of smoked paprika. Set aside.

2. Meanwhile drizzle the cauliflower steaks with a little olive oil and salt, place into a pan on medium heat and fry on both sides until golden and slightly charred.

3. Meanwhile peel corn, and char it on open gas flame or a dry hot pan, turning until charred all round. Shave off corn kernels with a knife and set aside.

4. Place tomato sauce, onion powder, garlic powder, maple syrup, 2 tsp pink himalayan crystal salt, pepper, apple cider vinegar, worcestershire sauce, mustard powder, water & 1 tbsp smoked paprika in a small saucepan on a medium heat, cook for 5 minutes stirring frequently, set aside.

5. Add parsley leaves, coriander leaves, garlic cloves, lime juice & zest, 1 tbsp smoked paprika, pickled jalepenos & pinch of pink himalayan crystal salt into a bowl and stir to combine to make chimichurri.

To serve, lay our all ingredients onto plates on a table and let the DIY taco making begin!


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

From $24.95

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